1 pound boneless chicken strips
Salt and pepper
2 (15-ounce) cans mixed vegetables, drained
2 (10-ounce) cans cream of chicken soup
1 cup self-rising flour
1 cup milk
1/2 cup (1 stick) melted butter or margarine

Salt and pepper chicken strips in a stockpot and add water to cover. Bring to a boil; reduce heat and simmer until chicken is cooked through. Reserve 1/2 cup broth.
Preheat oven to 325 degrees.
Remove chicken and cut into bite-sized pieces. In a large bowl, stir together chicken, vegetables, soup and 1/2 cup broth. Pour into a 9-inch by 13-inch baking dish. Stir together flour, milk and melted butter or margarine. Pour over chicken mixture. Bake for 40 to 45 minutes.